Enjoy the flavours of spring with this deliciously creamy and filling tart - perfect for picnics in the park with friends. If you're planning to transport this dish for a bring-a-plate meal, check out our notes for pack and travel tips.


  • 2 sheets frozen shortcrust pastry, partially thawed
  • 1 bunch asparagus, trimmed
  • 3/4 cup thickened cream
  • 300g fresh ricotta
  • 2 tablespoons fresh flat-leaf parsley leaves, finely chopped
  • 2 tablespoons fresh basil leaves, finely chopped, plus extra leaves to serve
  • 1/4 cup fresh dill, roughly chopped, plus extra sprigs to serve
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 cup frozen broad beans


  1. Preheat oven to 200C/180C fan-forced. Line a 2.5cm-deep, 11cm x 34cm loose-based rectangular fluted tart pan with pastry. Trim edges. Place on a baking tray. Line pastry with baking paper. Fill with pastry weights or uncooked rice.
  2. Bake for 15 minutes. Remove weights or rice and paper. Bake for a further 5 minutes or until pastry is golden. Cool in pan. Transfer pastry case to a serving platter.
  3. Meanwhile, heat a chargrill pan over high heat. Cook asparagus, turning, for 2 to 3 minutes or until just tender and lightly charred. Transfer to a plate. Set aside to cool. Thinly slice diagonally.
  4. Whisk cream in a bowl until just-soft peaks form. Add ricotta, parsley, basil and dill. Fold to combine. Season. Dollop cream mixture into pastry case.
  5. Place zest, juice and oil in a screw-top jar. Secure lid. Shake to combine.
  6. Place broad beans in a pan of salted boiling water. Cook for 1 minute. Drain. Refresh under cold water. Drain. Peel.
  7. To serve, top tart with asparagus and broad beans. Drizzle with lemon dressing. Sprinkle with extra basil and dill.